Step #3: Bake.

Toss them into the oven at 350°–400°F. Stir periodically to prevent sticking or burning. When they’re golden brown on the edges, they’re done. Depending on how heavily you’ve loaded up your tray, it may take 15-30 minutes to toast your seeds.

Be careful — hot, oily pumpkin seeds will burn you.

Step #4: Serve.

Serve warm or at room temperature. Keep hungry fingers clear until they’ve cooled off enough to eat. I’ve seen these served out of a hollowed mini pumpkin lined with foil, but I’m far too lazy to do this myself. I just eat them off the pan.